Process of making milk extracts.



ilsiirnn esion.

OTTO EBERIIARD, OF LUDWIGSLUST, GERMANY.

PROCE$S OF MAKING MILK EXTRACTS.

SPECIFICATION forming part of Letters Patent No. 7l2,274-., dated October 28, 1962. Application filed September 20, 1901. Serial No. 75,945- (No snecimens.)

To all whom it may concern:

Be it known that I, OTTO EBERHARD, a subject of the Emperor of Germany, residing at Ludwigslust, Mecklenburg, Germany, have invented a new and useful Process of Making Milk Extracts Resembling Meat Extracts, of which the following is a specification.

The present invention relates to a process for making a milk extract resemblinga meat extract, by which process a better utilization of the milk is obtained. Hitherto the skim-milk or whey freed from fat, casein, and albumen has only been used for produc ing sugar of milk, while the skim-milk from which the sugar had been removed formed an almost worthless waste product.

In the present process for obtaining a milk extract having a taste somewhat similar to meat extract care is taken during the treatment of Skim-milk for obtaining milk-sugar that the concentrated skim-milk which is ob tained is always Wellsterilized. For this purpose such preservatives are employed as will evaporateof themselves or that may be easily removed from the skim-milk in order that no foreign substances may remain in the extract. The most suitable preservative of all these which may be employed isformaldehyde or rather formalima solution of formaldehyde. Instead of the addition of such preservatives, however, the milk may be sterilized several times with a like effect.

My process for making a milk extract similar to meat extract may be explained as follows by way of example: The casein is separated from fresh skim-milk obtained in the ordinary manner by means of a centrifugal apparatus and as far as possible freed from .fat by means of rennet or by acidulating charged from the centrifugal is evaporated in mono to about half its volume and then allowed to run into a copper tin-plated boiling-pan having a double bottom and is caused to boil vigorously therein. alkali or alkaline salt is. added thereto as will make the liquid slightly alkaline. This causes a fresh precipitation, which produces a better clarifying and facilitates filtration. If it be desired to obtain a clear-soluble extract, this method of clarifying before the filtration is very advisable. The substance is then filtered hot through a filterpress, if desired, after the addition of kieselguhr (silicious sinter) or the like, and by means of a suitable acid-such, forinstance, as phosphoric acid or hydrochloric acid-it is rendered slightly acid and the filtrate is evaporated in cacao to the consistency of thick syrupv The extract thus obtained complctel y replaces in many cases meat extract, more particularly as an addition to sauces or meat soups and other foods containing meat. Inorder that the extract maybe suitable for making bullion without necessitating a simultaneous addition of meat thereto, another method of carrying out the process hereinbefore described may be adopted. In this Then as much modified method the milk-extract solution,

which has been concentrated to about 10 to 12 Baum, has fresh disintegrated meat added to it. The extract of the meatis rapidly extracted in an unchanged condition by the salt contained in the solution of milkextract. The fluid thus obtained after themeat residue has been pressed out is heated until the albumen coagulates, then clarified and evaporated.

As milk extract has 'no specific taste of itself, difierent kinds of extracts may be obtained, according to the meat which is usedfor instance, crab-milk extract by an extract of crab-meat and ox-tail milk extract by making an extract from ox-tails with a somewhatconcentrated milk extract.

Having thus fully described my invention, what I claim as new, and desireto secure by Letters Patent of the UnitedStates, is-

1. The process herein described for making a milk extractresembling meat extract, comprising the separation of the casein .from

skim-milk, freeing the liquid from'fat as far as possible, filtering and boiling the same, diluting to about 15 Baum, separating albumen from the liquid, evaporating to about 35 Baum, adding solution of formaldehyde, evaporating to half volume, boiling,

precipitating by addition of alkali, adding kieselguhr, and slightly acid ulating, substantially as described.

2. The process herein described for making a milk extract resembling meat extract, comprising the separation of the casein from skim-milk, freeing the liquid from fat as far as possible, filtering and boilingthe same, diluting to about 15 Baum, separating al-v bumen from the liquid, evaporating to about 35 Baum, adding solution of forinaidehyde, evaporating to half volume, boiling, precipitating by addition of alkali, adding kieselguhr, slightly acidulating, concentrating to 10 to 12 Baum, adding disintegrated meat, and pressing out the meat residue, substantially as described.

In Witness whereof I have hereunto set my hand in presence of two Witnesses.

OTTO EBERHARD.

Witnesses:

ERNEST H. L. MUMMENHOFF, T. CHRIST. HAFERMANN. 

